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Bang Bang Shrimp Tacos

Bang Bang Shrimp Tacos with crispy, golden-fried shrimp coated in spicy bang bang sauce, tucked into warm tortillas and topped with fresh slaw. The flour-coated fry delivers crunch that stays firm under the creamy sauce and cabbage.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Fusion
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Shrimp and coating
  • 1.5 lb large shrimp Peeled and deveined. Pat very dry for best crisping.
  • 1 cup all-purpose flour For dredging.
  • 1 tsp paprika
  • 1 tsp garlic powder
  • Salt and pepper Season the flour mixture.
  • Vegetable oil for frying Enough for frying in the skillet.
Bang Bang Sauce
  • 0.5 cup mayonnaise
  • 0.25 cup sweet chili sauce
  • 2 tbsp sriracha
  • 1 tbsp lime juice
  • Warm flour tortillas
Taco toppings
  • shredded cabbage
  • fresh cilantro
  • cucumber slices

Equipment

  • 1 cast iron skillet

Method
 

Make the bang bang sauce
  1. Whisk together mayonnaise, sweet chili sauce, sriracha, and lime juice until smooth and creamy. Set aside at room temperature so it’s ready to coat the shrimp.
Dredge and fry the shrimp
  1. Mix flour with paprika, garlic powder, salt, and pepper in a shallow bowl until evenly colored. Pat shrimp dry, then coat each shrimp in the seasoned flour mixture.
  2. Heat vegetable oil in a skillet over medium-high heat until hot but not smoking, then fry shrimp for 2-3 minutes per side until golden and crispy. Remove to a plate so excess oil can drain.
  3. Toss cooked shrimp in bang bang sauce until coated, then let any excess drip back into the pan for a moment. Aim for a glossy coating without pooling too much sauce.
Assemble the tacos
  1. Warm flour tortillas in the skillet or microwave until pliable, about 15-30 seconds. Fill each tortilla with sauced shrimp and shredded cabbage.
  2. Top with fresh cilantro and cucumber slices. Serve right away while the shrimp are still crisp.

Notes

For the crunchiest results, pat the shrimp very dry and keep the oil at a steady medium-high heat so the outside browns quickly. Refrigerate leftover sauce separately up to 3 days, but note that fried shrimp will lose crispness when stored; freezing fried shrimp is not recommended. For a lighter option, use light mayonnaise in the bang bang sauce to reduce calories without changing the spicy-sweet flavor.